Breakfast. It's like my favorite meal.
♪♪
I'll eat breakfast at 6:00 PM.
11:00 PM. Whenever.
My tongue isn't cultured. I'm not into, like,
"Oh, let's go to a Thai restaurant,
and then let's go get curry
and then let's go, like, to this."
I eat sushi here and there.
I don't fuck with wasabi and all that weird shit.
My last European tour,
I flew a duffel bag of just cereal and cookies
and syrup and pancake-making items.
I mean, most cooking is to, you know, fulfill hunger.
But, I mean, some people just get creative,
try new things.
I don't know. I'm gonna be honest.
I wish I had the confidence to say,
"Yeah, I'll come up with something cool."
I don't know. Everything seems taken already.
I know nothing about the breakfast industry.
What came first, bread or pancakes --
Well, no, that's a stupid quest--
No, it's not. Same stuff, right?
You just bake the stuff, but then they was like,
"Let me just put it on a pan."
You know, but a waffle...
Was the waffle-maker made first or the waffle?
I'll figure it out.
♪♪
I'd like to welcome every one of you here
to the breakfast class.
Once again, students are late.
But we'll make it this one time, that's okay.
Sorry.
All my other times I've came, I've been on time,
'cause I actually go to this school.
We're glad you could make it here then, all right?
Breakfast is, as most people know,
one of the most important meals of the day.
And breakfast is now
a more exciting place than it ever was before.
People began to experiment around with all sorts
of new products like pancakes
and sausages together, waffles around chicken.
They would mix all sorts of products.
-Yes, sir? -What came first,
the waffle or the waffle-maker?
That's a very good question.
No, I know.
The answer is the waffle iron came first.
Waffle irons have been around since 1300.
Yes, we have a question back here.
I love bacon. Should I not eat bacon in the morning?
Or they say, "That's bad for you.
That's gonna make you fatter than you already are."
From a health standpoint, eating bacon now
and then doesn't hurt anybody.
So that's my comment on this.
What do you think the next big breakfast food will be?
I think that these Millennials are gonna come up with things.
Tyler: Syrup tastes good on everything.
I really want to know how this is made.
On a good week, I could probably finish
this whole bottle of syrup.
This shit is delicious.
That is crazy!
Like, where -- what is this taste?
This is so good!
♪♪
I want to make my own flavored maple syrup,
so the guys at Crown Maple is gonna help me out.
I haven't had a flavor of syrup that I thought was fire yet.
I would try cinnamon syrup.
Like, if I had to make one, I would do cinnamon.
Then I would do mint. I love mint-flavored stuff.
But I don't know
if mint-flavored syrup would be fire.
♪♪
Ah. Man, being trapped in the snow would suck.
Man: Hey, you guys want to tap a tree?
After you.
You guys use a lot of power tools?
-Yeah. -Uh, nah,
but my homie be doing some drilling.
[ Chuckles ]
This is a drop line. The vacuums are actually on right now,
so it's pulling sap in.
-Oh. -And when the sugar-makers
come up to the tree, they look for the old tap holes.
There's an old tap hole there.
You don't want to tap close to that.
So you look over here, and it looks like fresh wood,
you don't see any problems.
So you're gonna end up putting a hole in it.
Oh, you're strong. We're gonna need to put that on there.
Oh, you see sap.
-Oh, it's dripping. -The sap's in there.
Ooh.
There it goes.
Oh, it's flowing.
And you hear it, now you tap.
And now you got sap coming down.
Y'all need to get this. Look.
What happens if I drink the sap now
before it gets all, you know, juiced up and...
When we get back to sugar house, you'll be able to try some.
-It's about 2% sugar. -Does it taste good?
Yeah, it tastes like sweet water.
It's 98% water.
So what's happening right now at this time of year
is it's cold at night and it's thawing during the day,
and that's what's pushing the sap out.
So at night, the gas will constrict,
and then, during the day, when it thaws, the gases expand,
and it's gonna push the sap out.
Can you get sap out of any tree and make syrup?
You can get it out of some.
Palm tree? It probably tastes Jamaican.
-Maybe. -I want to do one.
All right.
Not this one, though. He's been through a lot.
Well, they're happy. We take care of them.
Have you asked him? Have you read his Facebook?
I have not.
You should see how he's feeling.
You all right, buddy?
It was an asshole who just beat trees
until it started bleeding
and decided to lick the blood of the tree and said,
"Mmm, this is delicious!
Let me put this on bread."
It started a phenomenon, dude.
Syrup is delicious.
Tree blood is fire.
You ready to tap it up, dawg?
Yes, papi. Right here?
Yep.
♪♪
It's juicing.
Oh! Here it comes, papi. Here --
Ooh, this shit thick! Yeah!
A tree can give us about a gallon of sap a day.
But it takes 40 to 50 gallons
to make one gallon of maple syrup, so...
Will syrup ever be extinct?
Pardon?
♪♪
So the next step is to get it in the sugar house.
From there, we'll take out some of the water,
we'll boil it down with an evaporator.
-That's tight. -I like that, I like that a lot.
Good.
Ah! Let's go taste some syrup!
Pow, pow, pow, pow, pow, pow! That's supposed to be a gun.
Pow, pow, pow, pow, pow, pow, pow!
[ Laughing ]
Here. You -- Y-You scared me.
-Yeah, yeah. -I'm sorry.
-Is that funny to you? -That's funny as fuck.
It's so stupid.
I think this is my third time being in the snow.
Being from LA, we wear shorts 24/7.
♪♪
[ Laughs ]
I've never seen a frozen lake in my life.
Jasper: Yeah, you better watch out, man.
You about to go down!
You keep playing!
Tyge: It does get a little deeper out there.
Oh, hell no.
I need another rock.
I failed on the lake.
I wanted to just break that bitch, but it didn't work.
Two, three...
[ Grunts ]
Three!
[ Laughing ]
Damn!
Next time. Practice makes perfect.
So close. [ Laughs ]
Wow. It's like a sexy toothpaste.
I do want to make something that I've never made before.
It doesn't always have to be what you expect it to be.
Hopefully, everyone likes it.
And if they don't, we're gonna find their family.
♪♪
So, Ty, you enjoy maple syrup?
Yeah, I love it.
Everything we do comes straight from nature.
You were out, you tapped a tree, you saw the sap run.
We're gonna taste some of the sap coming in,
we're gonna walk through the process
it takes to make maple syrup.
We try to do everything in 14 to 18 hours.
This is from the sap coming out of the trees,
us collecting it,
running it through our production process
into a final maple syrup in the barrel.
♪♪
So that's pure sap.
This is straight from the tree right there.
What's it taste like?
Tastes like...
Tastes like thick water.
-Yeah. -This came from a tree.
-That's crazy. -Clean, right?
So we look at this whole big tank.
You see this little line here?
That's how much syrup we get out of that whole tank.
-Wow. -Roughly.
Once we have enough sap,
we start running it through our technology.
We'll send the sap through the UV,
kill any bacteria that might still be present.
It gets filtered, again, using air.
Then goes through reverse osmosis,
up to the concentrate tanks.
Reverse osmosis is a series of filters
that breaks apart the sap molecule,
splitting off the water from the sucrose molecules
so that we're isolated with what we're most interested in --
is the sugar molecules. -That's awesome.
What do you say we go taste some concentrate now?
-No, yeah, for sure. -Bon appétit!
Mike: Running the sap through the reverse osmosis machine
removes 90% of the water.
-Oh! -[ Laughs ]
It's very strange drinking sugar.
Mike: Yeah. So the next stage we go on from here
is now we're gonna caramelize it a little bit.
We're taking it into our evaporator,
and we're essentially boiling and caramelizing the flavors
and removing the remaining water.
Oh! I just got a thick-ass whiff.
How many gallons is this right here, you think?
Right in this pan is probably about 45.
-45? Hmm. -Yeah.
You could feed a small village with that.
-You could. -Or a small child.
Yeah, with a big taste for syrup.
Like you.
♪♪
Tyler: The syrup-making process
is easier and harder than I thought.
I thought you actually chopped trees
and do this weird thing.
But the process of really getting the potent, sweet sap
just seems like it takes forever.
And I'm just not patient enough for that.
It's cool, though.
Mike: We've infused up some mint syrup for you here.
-Okay. -You're the creator of this one.
-This is your idea. -All right, let's --
We're presenting it to see what you think, man.
-This could be trash. -Whoo!
Hmm.
-What do you think? -Yeah, I'm in.
-So this is cinnamon? -That's cinnamon.
Woman: This one's real cinnamon.
Tyler: This is fire.
Mint and cinnamon is my two favorite flavors,
and I've never been able to figure out
a way to eat them together.
So I'm currently mixing mint syrup
with cinnamon syrup.
-This is a -- -There you go.
-A cinna-mint. -Wow!
It's like a sexy toothpaste.
[ Laughter ]
The cinnamon and mint is the one.
I've hit a new leaf --
no pun --
and finally had mint
and cinnamon infused together and work.
Mike: All right, so now we're gonna go to the bottling room
to see where the final product is put in the jar.
-What's up? -Not much.
What -- why aren't you geared up?
Um, 'cause I keep these pretty clean.
What do you got on your head?
A cool little hat.
-That's nice. -I love syrup.
-Yeah? -It's my favorite flavor.
That's why I'm here.
Okay. We're gonna bottle today?
Okay. All right.
♪♪
That looks perfect. I want to see that go on.
-I just do it by hand. -It's all by hand.
-Yeah. -And I just put it in there.
-You gotta push it in there. -Oh!
-You got it. -Oh, man.
Ugh! I just burned my finger.
All right. We're just not all that automated yet.
We're still a hand-crafted product.
We're putting a lot of love, we're touching and, you know,
making sure that this product comes out the way we want it.
-Yeah, that's nice. -That's lovely.
That's a nice brown.
-Yeah. -You did good work. Nice.
Jasper: I learned that I --
I -- I learned?
I learned that, when you make syrup...
You sound so stupid.
...that...
Oh, my God, you a genius, papi.
You a genius, papi!
Papi, genius.
I actually don't work here. Taste it, papi.
The waffles taste like a French toast stick.
-Oh, what else? -The sausage tastes like...
Whoo! What else?
Hello. I am Chef Jasper.
In 2013, Chef Dominique Ansel
created an all-new breakfast item
that took the world by storm --
the legendary Cronut.
This delicious treat has became the world's
most talked about food in history.
Tyler needed some inspiration for his new breakfast item,
so we're gonna tag-team him up with Dominique in Harlem!
[ Barking ]
-What's up, dude? -I'm Dominique.
-Tyler. -This was my first bakery.
About five years ago,
opened this place with only four employees.
Hmm.
And now we have about 40 people here.
-Oh, wow. -40? Whoa.
We have two locations in New York,
one in Tokyo, one in London.
Hmm.
And we'll be opening soon in LA.
Wow, so that will be five stores.
He got five stores, dude.
That's what hustlers do.
You don't sleep when you a hustler.
Am I right?
You're crazy.
It's -- It's not that funny, Matt.
New York accents are my favorite.
How did the Cronut become a thing?
So it took me about three months to perfect the recipe.
It takes about three days to make a Cronut.
Really? Why -- Why so long?
Well, you need -- first need to make the dough.
Secondly, you need to let it rest.
There's hundreds and hundreds of layers in there.
Once you do all the layers,
and then you have to cut it, fry it,
and then glaze it, roll it, finish it.
Wow.
So the Cronut became popular right away.
It went viral and traveled the world
within just a few days.
By the third day, we had over 150 people waiting outside.
Wow.
When I first opened the shop in Japan,
we had a line of 700 people waiting outside.
700 people.
Yeah, the line was five hours long.
So this is the last little touch.
We're putting the icing on top.
What icing is that?
So this is pistachio and rose flavored Cronut.
A pistachio and rose flavored Cronut.
Yeah, and we're finishing up with... Whoo!
a little bit of toasted pistachios right here.
-You want to try? -Yeah, sure.
That's horrible. Yeah, that looks really bad.
It's not bad. Not bad.
Oh, yeah. Yeah, I lost steam.
That's why I don't do this.
You want to put the last little touch?
What is that? Put in two pieces of toasted pistachio.
Only two pieces?
-We have a problem. -What problem?
We have a really bad problem.
-What's the problem? -I accidentally put three.
[ Inhales sharply ]
No, I should be fired and castrated.
No, no, not yet. I'll give you a second chance.
Would you allow me to be the manager?
Maybe not the manager, like, right away.
Damn it. I want to be the manager.
-All right, you ready? -Yeah. What is this?
The DKA. Flaky caramelized croissant.
-Crème on the outside. -Can I just eat it?
Just go for it.
Oh, shit! Man, that's good.
This is the Cronut.
Not to cut you off -- this is amazing.
It's really soft and flaky.
The weird stuff on top, the weird --
It's not weird stuff, just sugar.
-That's sugar? -Yeah, it's caramelized.
What did you do up here? It looks like wrinkly skin.
-It's just sugar. -Like testicles.
It's delicious.
[ Laughs ] It's just sugar.
Yeah. And this is all like...
[ Mumbling ]
There's a filling in here that caught me off guard.
Oh, my!
It just came out of nowhere, huh?
-You like hot chocolate? -Is that white chocolate?
There is a little bit of white chocolate in here.
Whoa! Oh, my God!
This is called a blossoming hot chocolate.
Oh, my God. You a genius, papi.
You a genius, papi!
-Thank you. -I mean, genius!
He puts so much detail in this shit.
Niggas ain't even on that.
He just tries new things.
He's very innovative, and that's fucking rare.
All right? Everything I've had so far, flavor-wise,
just keeps punching me in the dick.
I do want to make something that I've never made before.
I just want to be able to put some syrup on it.
-Okay. -So it has to be bread.
Doesn't always have to be what you expect it to be, right?
How about doing a fun waffle?
-A fun waffle? -Yeah.
With, like, special ingredients.
Oh, you like very special?
With burger meat?
Maybe not burger meat, no.
I love waffles and French toast and pancakes.
So in that realm.
That sounds okay, that sounds simple, expected.
I think it's fun to look at food
differently and -- and reinterpret,
like, what is expected,
but change it to something else.
I have a plan, it's to take you to my kitchen
in the West Village.
-Whoa! -Whoa!
-Yeah, I -- I... -Whoa!
You, too, actually.
-Ah! -Ah!
I don't want to go.
You're crazy.
It's gonna be the special on today's menu.
-Beautiful, Tyler, beautiful. -Thank you very much.
All right. I feel like the flavors keep coming.
It don't stop. This one worked.
♪♪
The cinnamon and mint is the one.
It doesn't always have to be what you expect it to be.
I couldn't figure out anything really good to make,
so I was like,
"Oh, I like waffles, I like syrup, I like sushi.
Why don't I just make a fake breakfast sushi,"
where instead of rice, it would be a waffle.
Instead of salmon, we'll put bacon or sausage.
And we'll put 100% maple syrup,
the flavor that I made, in a little bowl
right next to it so it can look like soy sauce.
I didn't like sushi until, like, last year.
Now it's one of my favorite spots.
Sometimes, you just gotta try it,
'cause you -- you don't know if you'll like it or not.
♪♪
What's up, dawg?
-How you doing? -Homie, what's up, homie?
What was the inspiration on this?
-Um... -It was actually my idea.
Hey, get your hands -- get your mitts off me!
Do you want to make one of these right now?
Sure. Here, I'll show you.
You got waffles, throw it in some powdered sugar.
-Right? -Yeah.
Mm-hmm. Yep, yep, yep, yep.
Then you grab a breakfast sausage.
Then you put a bacon it.
It hugs the sausage like Jadakiss hugs the block.
And then you put it like this, right?
-There you go. -Then you roll it.
And then you put the butter that looks like wasabi.
There you go. And then you eat it.
It's mad delicious.
This is mine? Right on.
You got to give the people what they want.
[ Laughs ]
You crazy.
How is it?
It's yummy. Super yummy.
♪♪
This is gonna be the special on today's menu.
And, hopefully, everyone likes it.
And if they don't, we're gonna find their family.
Man: Waiter! Waiter!
What do you want to eat, sir?
I invited my friends here.
I actually don't work here.
I know everyone here at this table.
I don't know him, though. Excuse me, sir.
-Sir? -Yeah?
Why is your shirt so fucking small?
[ Laughs ]
I suggest we get getting all of you guys
this breakfast sushi thing.
-Yeah. -So I can continue on
with the next table.
-Okay. -I think we'll do that.
-Hi. -Oh, hello.
What do you want to eat?
I don't really work here, but I know some dudes who do.
I want to get the breakfast sushi.
-Yep. That's it? -That's it.
-Yeah. -Okay, that photo is stupid.
[ Laughter ]
Deep-fry the waffle.
It's so good.
Beautiful, Tyler, beautiful.
-Thank you very much. -All right.
Careful, I'm hot.
♪♪
Oh! The whisk on bread! It's a delivery!
Oh! We made it, y'all!
-All right! -So cool!
-It's Looks like sushi! -Wow!
Woman: It does look like sushi.
Except that's an alarming color green.
-Yeah. -Dumb GMOs, dumb food coloring.
-It's, like, radioactive. -Yes.
Look what's going on!
-Ah ha ha! -You like that?
Ah! Taste it, papi.
-Very good. -How is it?
Woman: You got a little of butter on it.
It tastes like happiness.
I feel like the flavor is becoming, like...
-It don't stop, can't stop. -You know, it --
The waffles taste like the French toast stick...
-Ooh! -...at Burger King.
Ooh, what else? What else?
Grade-A sausage.
Ooh!
-Oh, my God. -That's delicious.
The syrup is really good with it.
The mint syrup! I called it! It's like, sweet,
and then it has that, like, freshness.
-Wow. -Yeah.
I'm actually really happy to hear that.
-Yeah, it was really good. -Yeah.
Yeah. Yeah, I'd come back and eat this.
Today was successful. Everyone liked the sushi,
and I didn't get fired from the restaurant.
♪♪
This will work.
We started in upstate, tapping the syrup trees.
Ended up with Dominique, learning things about the Cronut
and just other breakfast foods.
And for us to finally get here with this breakfast sushi
and it being successful was really, really sick.
Jasper: Breakfast sushi!
Breakfast sushi!
Tyler: Golf Media!
Genius, papi! You a genius, papi!
-Thank you. -Papi, genius.
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